This delicious Bacon, New Potato & Green Bean Salad is perfect for any light summer luncheon, serve with crusty bread and a glass of chilled white wine, preferably under the shade of a tree in the garden on a sunny day! (the salad is WW 6 Smart Points without the bread and wine)
with
Taste the Difference British Gems
Baby New Potatoes
It’s almost the middle of July, and although The Dog Days of Summer don’t start until the 22nd July (running until the 22nd August), it’s definitely time for salad. We eat salads all year around, during the colder months as well as in the summer, and although I am a lover of the heavier more rustic winter salads, there’s something wonderful about eating salad in the season that produces home-grown tomatoes, lettuce, cucumber, peas and beans…..summer salads are perky, green, sunny and filled with the joy of warmer weather, they epitomise allotments, the potager and home-produce from the garden, and today’s salad for Bacon, New Potato & Green Bean Salad is a perfect example of that.
The Dog Days of Summer
Not only is today’s salad packed with summer vegetables such as lettuce,peas, beans and tomatoes, but is has another seasonal star, Taste the Difference British Gems Baby New Potatoes by Sainsbury’s; fresh from the field to store in just 48 hours, British Gems Baby New Potatoes are super-fresh and a real summer treat, but you need to be quick, as they’re only in season from July to October. Grown exclusively for Sainsbury’s, I loved their buttery taste and soft texture on cooking them. There’s no need to peel them, just scrub them before boiling, baking or barbecuing, they taste delicious, and you will be flying the flag for home-grown British produce when you use them too, which is always a win-win in my opinion.
Today’s recipe is shared below, and for other summer salad recipe ideas, I’ve listed a few perennial favourites at the end of today’s post. For vegetarians, just omit the bacon and add some fried summer squash or mushrooms maybe, or even some fabulously salty and mature Cheddar cheese….for those following the Weight Watchers diet, this salad is a low 6 Smart Points per serving, sans bread and wine of course! I hope you enjoy today’s new recipe for Bacon, New Potato & Green Bean Salad, and if you make, please let me know how you enjoyed it and if you made any changes, such as adding cheese etc. That’s all for today, see you soon with more recipes and some new travel, hotel and restaurant reviews too. Karen
More recipes using Taste the Difference British Gems Baby New Potatoes
Easy Spanish Tortilla with British Gems New Potatoes by Tin and Thyme
New potato salad with roasted vegetables by My Little Italian Kitchen
Warm potato salad with spinach, asparagus and gremolata dressing by Glug of Oil
Disclaimer: Collaborative post with Foodies 100 and Sainsbury’s
Bacon, New Potato & Green Bean Salad
Print recipe
Ingredients
Salad
- 400g Taste the Difference British Gems Baby New Potatoes, scrubbed and cut into small bite sized chunks (or new potatoes of your choice)
- 200g fresh or frozen green beans
- 100g fresh or frozen peas
- 4 rashers smoked streaky bacon
- 200g mixed salad leaves
- 150g cherry tomatoes (halved)
Dressing
- 1 tablespoon cider apple vinegar
- 1 tablespoon extra virgin olive oil
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 2 cloves garlic, peeled and finely minced
- salt and freshly ground black pepper (to taste)
Note
This delicious main course salad is perfect for any light summer luncheon, serve with crusty bread and a glass of chilled white wine, preferably under the shade of a tree in the garden on a sunny day! (the salad is WW 6 Smart Points without the bread and wine)
Directions
| Step 1 | Boil the British Gems Baby New Potatoes for 12 to 15 minutes until just soft. Add the green beans and the peas for the last 2 minutes if using frozen, or for the last 5 minutes if using fresh. Drain them well and set to one side. |
| Step 2 | Make the dressing by whisking all the ingredients together, season to taste with the salt and pepper, and set to one side. |
| Step 3 | Fry or grill the bacon until very crispy - drain it and once it is cool, cut it into bite sized pieces, or crumble it. |
| Step 4 | Arrange the salad leaves in a large serving bowl or on a platter, and then add the cooked and drained potatoes, green beans and peas; scatter the crispy bacon and cherry tomatoes over the top, before pouring the dressing over the salad. |
| Step 5 | Serve as a light luncheon dish, at only 6 Smart Points on the Weight Watchers diet per serving, or with crusty bread and chilled white wine for a non-diet meal! |
Salad Recipes:
English Apple and Walnut Salad
Frazzled Kale and Frisee salad with Pomegranate, Persimmon and Walnuts
New Potato & Radish Salad in a Creamy Truffle Oil Dressing
Blue Cheese, Borage & Grilled Chicken Salad
Egg and Tomato Salad with Marigold & Chive Flowers
Provençal Stuffed Apricot & Goat’s Cheese Salad with Edible Flowers
Heirloom Tomato & Chive Flower Salad
Layered Picnic Salads in a Jar
Choclette says
I didn’t know about dog days of summer – or at least not the dates. Summer salads are just so delicious, especially when you have tasty new potatoes. I think I can feel a salad coming on for supper 🙂
Karen Burns-Booth says
I love new potatoes, cooked all ways, but especially in salads Choclette!
Jan Bennett says
What a lovely looking salad; love the addition of bacon!
Karen Burns-Booth says
Thanks Jan, I do love a bit of bacon in my salad! Karen
sue knarr says
I want to make it! Looks delicious….what is the dressing?
Karen Burns-Booth says
Thanks Sue, the dressing is included in the smart points, as this is serves 4 people, so already includes the points!
Alida @My Little Italian Kitchen says
What a lovely recipe Karen! Beautiful and fresh. I have just linked back to you. 🙂
Karen Burns-Booth says
Thank you Alida, and can I just say how much I loved your recipe! Karen
Kate - gluten free alchemist says
Now that’s a yummy summer salad. I love using green beans in salad and since we have a garden full of them right now, this is perfect! x
Karen Burns-Booth says
Thanks Kate, I DO love a complete meal salad, if you see what I mean! Karen
Chef Mimi says
I love this! Hearty yet not too heavy. Great flavors and textures, and colors! Lovely dressing. Thanks!
Karen Burns-Booth says
Thank you so much! Karen